Pickled mini cucumbers

Name: Pickled mini cucumbers
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500g Gynoecious mini cucumber; 5 clove Garlic clove; a pinch Sichuan pepper; 300g light soy sauce; 100g rock sugar; 2 piece Star anise; 1 tsp Salt; 100g Aromatic vinegar; 2 piece Dried chili; 3 section Ginger

Tiny firm cucumbers are de-bittered in salt, air-dried a full day, then covered with a hot-sweet brine of vinegar, rock sugar, and soy for crisp keepsake pickles.

0 minNewEasy Pickled & Preserved Other Savory

Instructions

1
Online-purchased baby cucumbers, very tiny
2
Pick clean ones and rinse off the dust with water
3
Scoop out and drain the water, sprinkle some salt, and mix evenly by hand
4
Marinate for about an hour to draw out the moisture inside
5
After marinating, pour out the water, take out the cucumbers and spread them flat in a basin, then place them in a cool spot to air-dry for a day.
6
Prepare all kinds of ingredients
7
Cook the marinade: Pour 100 grams of vinegar, 100 grams of rock sugar, 500 grams of soy sauce (I also added a little bit of water) into a pot, add 2 star anise, a small handful of Sichuan peppercorns, and an appropriate amount of dried chili. Simmer over low heat until it boils and the rock sugar dissolves, then turn off the heat and let it cool.
8
Take a clean, sealed jar and pour in the cooled marinade.
9
Put the dried cucumbers in
10
Spread minced garlic and sliced ginger, and pour over 2 tablespoons of white wine
11
Cover it with a lid, shake it to mix evenly. Put it in the refrigerator or a cool place. It will be ready to eat the next day.
12
Finished product